What makes a wetland biologist trade water and grass for butter and flour? For Stephanie Smith it was the desire to be more creative and find a career she could do anywhere in the world.
A Pacific Northwest native, she dove fingers first into a world of dough. And after completing the pastry program at Le Cordon Blue in Seattle, Stephanie ran the bakery for Microsoft’s catering service. But she longed to use her skills at a job where her hands got sticky, customers ordered in person, and her schedule allowed her to travel.
